A little bit of sunshine

On this grey day in February, a little jar of sunshine as my preserved Meyer lemons do their thing. Preserved in salt with bay leaves from Corfu, and pink peppercorns from Kampot, Cambodia, I can’t wait to add these flavourful citrus preserves to my favourite couscous dishes, salads and sauces. And after January’s labour intensive marmalade challenge, I’m glad this one was a doddle!

preservedlemons

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Well that was easy…..

Waiting, waiting, patiently waiting…After 5 days, time to take the plunge….

Newdills

Voila! 2 jars of new dills ready for the fridge. Had I put a little more salt, and been a little more patient, I would be looking at full on sour dills. But happy with the results of my first time crock fermentation. Look out sauerkraut here I come!!

What a crock…

Picklesincrock

For some reason, after an initial burst of enthusiasm in ramp season, I’ve been slow off the mark to get to my canning. I find it sort of creeps up on you, first you wait and wait til the ground thaws, then a few things start poking their heads up like ramps, asparagus and rhubarb. Then another wait while lettuces and radishes take the stage. Then before you know it, it’s full on frontal assault of summer squash, beans, peas, carrots and other colourful vegetables.

This year, I decided to tackle a small fear of mine, to try out fermented pickles as I love sour dills. I started out with a small batch (2 pounds worth of cucumbers) and did a bit of a “cheater” version of sour dills which adds in a bit of vinegar to help kick-start the fermentation. True sour or kosher dills only utilize water, salt and seasoning to achieve pickle glory. But as this is my first attempt at it, and using an olde time crock, I thought I would like a measure of success before I go whole hog and try it the classic method.

So, I’ve immersed these lovely cukes in my crock with water, salt, vinegar, dill and garlic, put the handy weights on top (as well as another mason jar to really submerge them) and I will keep an eye on it in the coming days. As it is a sizzling temperature both inside and outside, I suspect it won’t take long for the fermentation process to kick in. Fingers crossed!